Creating the perfect “from scratch” Reuben sandwich is a true labor of love that transforms simple ingredients into a deli-style masterpiece. By handcrafting every component—from the slow-cured corned beef and fermented sauerkraut to the fresh-baked rye and zesty Russian dressing—you’ll achieve a level of flavor and texture that no store-bought version can match.
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🥩 The Ingredients
This recipe relies on high-quality, wholesome staples that are slowly nurtured into the bold and complex elements of a world-class sandwich.
🗓️ The Master Project Timeline
Since crafting a Reuben from scratch is a multi-week culinary project, this master timeline will help you coordinate the fermentation, curing, and baking so every component is ready for the perfect assembly.
- 3 Weeks Before: Start the Easy Homemade Sauerkraut. Fermentation is the longest step, and you want that perfect tang.
- 7 Days Before: Begin the Classic “From-Scratch” Corned Beef. The beef needs a full week to cure to get that classic deli flavor and color.
- 1 Day Before: Bake the Deli-Style Sandwich Rye Bread and cook the corned beef. (Pro tip: Chilled corned beef is much easier to slice thinly!)
- The Big Day: Whip up the Homemade Russian Dressing, slice your meat (and steam it), assemble the ultimate sandwich, and grill it to perfection!
🔥 Tips and Tricks for a World-Class Reuben
- Squeeze the Sauerkraut: To prevent a soggy sandwich, place your homemade sauerkraut in a clean kitchen towel or paper towels and squeeze out as much moisture as possible before adding it to the bread.
- The “Cheese Barrier” Technique: Place a slice of Swiss cheese on both the top and bottom pieces of bread. This creates a moisture barrier that protects the rye from the juicy corned beef and kraut, keeping the crust perfectly crisp.
- Slice Cold, Eat Hot: For the thinnest, most uniform slices of corned beef, chill the meat completely before slicing it against the grain. You can then gently steam the slices or warm them in a pan before assembling.
- Butter Edge-to-Edge: Use softened butter to coat the exterior of the rye bread all the way to the very edges. This ensures an even, golden-brown crunch across the entire surface.
- The Steam-Melt Secret: Cover your pan with a lid or a large metal bowl during the griddle process. This traps the heat and steam, ensuring your Swiss cheese is perfectly gooey and melted by the time the bread is golden-brown.
- Low and Slow is Key: Don’t rush the griddle process. Use medium-low heat so the thick-cut homemade bread has time to toast beautifully while the interior components get hot and the cheese fully melts.
- The Perfect Ratio: While it’s tempting to overstuff a from-scratch sandwich, aim for a balanced ratio of meat to kraut so you can taste every component you worked so hard to make.
👩🏼🍳 How To Make a Reuben Sandwich – From Scratch
- Step 1: Remove the chilled corned beef from the braising liquid and slice thinly. Steam in a basket for 2 minutes over simmering water, covered.
- Step 2: Add a thick layer of the Russian on one side of half of the slices of bread.
- Step 3: Add a layer of Swiss cheese and then top with sauerkraut.
- Step 4: Pile on a layer of the steamed corned beef.
- Step 5: Add another layer of cheese and then spread more Russian dressing on a slice of bread. Add the bread, dressing side down, and butter the top.
- Step 6: Cook the sandwiches over low heat until browned on one side. Gently flip and brown on the other side until the cheese is melty. Slice and serve at once.
Expert Tip: Steam-Warm Your Meat
For the most tender, juicy results, briefly steam your sliced corned beef in a skillet with a splash of water or beef broth just before assembling the sandwich. This “blooms” the spices and ensures the meat is piping hot and succulent, preventing the common mistake of a cold center or over-toasted bread.
🍽️ How to Serve
To make the most of your culinary masterpiece, follow these serving suggestions for the ultimate deli-style experience:
- The Classic Diagonal Cut: Slice your Reuben on a sharp diagonal. Not only does this provide that iconic deli look, but it also makes the sandwich easier to handle and beautifully showcases the layers of homemade beef and kraut.
- The Essential Pickle: No Reuben is complete without a crisp, cold dill pickle on the side. The bright acidity and crunch of the pickle provide a necessary palate cleanser that cuts through the rich, savory flavors of the corned beef and Russian dressing.
- The Ultimate Sides: For a truly “from scratch” meal, pair your sandwich with a side of golden, hand-cut French fries or a bowl of crunchy homemade potato chips. The salty crunch of the potatoes is the perfect companion to the tender, griddled rye.
- Serve Piping Hot: This sandwich is at its absolute best the moment it comes off the griddle. Serve it immediately while the bread is still buttery and crisp and the Swiss cheese is at its most gooey and melted.
- Extra Dressing on the Side: Offer a small ramekin of your homemade Russian dressing for dipping. It’s a great way to enjoy every last bit of that zesty, creamy flavor.
🙋🏽♂️ Frequently Asked Questions
Can I prepare the components for a “from scratch” Reuben sandwich in advance?
Absolutely. In fact, most elements like the sauerkraut and corned beef require days or weeks of lead time, while the dressing and bread can be made a day or two before assembly to save time on the day you plan to eat.
Is making a “from scratch” Reuben sandwich really worth the time and effort?
The depth of flavor you get from naturally fermented cabbage and home-cured meat is incomparable to store-bought versions, making the final result a truly gourmet experience that you simply can’t find at a standard deli.
What is the best way to reheat a “from scratch” Reuben sandwich?
To maintain the crispness of the rye bread, it’s best to use a skillet over medium-low heat or a toaster oven. Avoid using a microwave, as it will make the crust soggy and the meat rubbery.
What is the best cheese to use for a “from scratch” Reuben sandwich?
A high-quality Swiss or Emmental is the traditional choice because it melts beautifully and has a mild, nutty profile that complements the salty beef and tangy kraut perfectly without overpowering them.
🥪 More Iconic Sandwich Recipes
Ready to make a World-Class sandwich in your own kitchen? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
The Ultimate “From Scratch” Reuben Sandwich
Experience the ultimate deli classic with this "from scratch" Reuben sandwich. By handcrafting every element—from the slow-cured corned beef and tangy sauerkraut to the fresh-baked rye and zesty dressing—you’ll create a masterpiece of flavor and texture that is truly in a league of its own.
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Servings: 4
Calories: 751kcal
Equipment
- Sauerkraut tools not 100% necesssary, but helpful
- 2-gallon Ziploc baggie also not 100% necessary, but very helpful
- Roasting pan for letting the brisket rest in the fridge while curing
- large Dutch oven or equivalent-size oven-safe pot with a lid (for the corned beef)
- 9"x5" loaf pan for the bread
- Large non-stick skillet or griddle, for griddling the sandwiches
Ingredients
- 2 cups sauerkraut
- 1½ lbs corned beef
- 8 slices rye bread deli-style, sandwich
- 1 cup Russian dressing
- 8 slices Swiss cheese medium thickness (not too thin)
- ¼ cup unsalted butter softened
Instructions
3 Weeks Before Serving – Make the Sauerkraut
- Get the sauerkraut in the sealed jars and keep them in a dark, warm spot. (Click on the link in the Ingredients list.)2 cups sauerkraut
8 Days Before Serving – Start Making the Corned Beef
- Make the curing brine and then add it to the brisket in a container (ie, 2-gallon Ziploc baggie). The final 24 hours will be the beef chilling in the liquid in the fridge. (Click on the link in the Ingredients list.)1½ lbs corned beef
1 Day Before Serving – Make the Rye Bread and the Russian Dressing
- Make the bread and store it in a paper bag (with the top of the bag folded over and sealed). Store the Russian Dressing in a jar in the fridge. (Click on the links in the Ingredients list.) Slice the bread into ½-inch to ¾-inch thick slices the day you are making the sandwiches.8 slices rye bread, 1 cup Russian dressing
Assemble the Sandwiches and Griddle Them
- Squeeze excess liquid from the sauerkraut. Set aside.
- Remove the chilled corned beef from the liquid and use a sharp knife to cut it into thin slices. Bring a pot of water (about 1 inch deep) to a strong simmer. Add a steamer basket and place the slices of corned beef into the basket. Cover and steam for 2 minutes. Remove from the heat.
- Place the bread slices on a board and add a generous slather of the Russian dressing on half of the slices (4 slices). Add a slice of the cheese, and then a handful of the kraut, top with a couple layers of the corned beef (you may need to fold them), and then another layer of the cheese.8 slices Swiss cheese
- Add a slather of Russian dressing on the remaining slices of bread and top each sandwich with it, dressing side down. Smear butter all over the top of the sandwich.¼ cup unsalted butter
- Heat your non-stick skillet over medium heat (not too hot!). Working in batches (preferably 2 at a time), carefully place the sandwich, butter side down, onto the skillet. Cook until the underside is golden and toasty, usually about 2 to 3 minutes. While the sandwich is grilling, press it gently with a spatula to compress it somewhat. If desired, cover the skillet with a lid to help expedite the melting of the cheese.
- Carefully flip the sandwich and continue cooking until the other side is golden and toasty and the cheese is melty. Remove from the heat, slice in half (if desired), and serve at once. If necessary, keep warm in a low-temp oven (225°F) while you prepare the other sandwiches. Serve piping hot!
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Steaming Without a Basket: If you don’t have a steamer basket to warm your chilled corned beef, simply place the sliced meat in a skillet with a tablespoon of water or beef broth. Cover the pan with a tight-fitting lid and heat over medium-low for 1–2 minutes; the trapped steam will quickly make the meat hot and tender without drying it out.
- Preventing Soggy Bread: Always squeeze your homemade sauerkraut thoroughly in a clean kitchen towel or several paper towels before adding it to the sandwich. Removing this excess moisture is the secret to a crisp, golden-brown crust.
- The Cheese Barrier: For the best structural integrity, place a slice of Swiss cheese on both the top and bottom pieces of bread. This acts as a protective seal that keeps the juices from the meat and kraut from soaking into the rye.
- Slicing Tip: For that perfect deli-style texture, ensure your corned beef is completely chilled before slicing. Use a sharp carving knife to cut the meat as thinly as possible against the grain.
- Make-Ahead Dressing: While you can use the Russian dressing immediately, it is even better if made 24 hours in advance, as this allows the flavors of the horseradish and spices to fully meld.
Nutrition
Calories: 751kcal | Carbohydrates: 35g | Protein: 40g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 869mg | Potassium: 760mg | Fiber: 6g | Sugar: 4g | Vitamin A: 654IU | Vitamin C: 57mg | Calcium: 386mg | Iron: 6mg
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